California Mussels
at Salt Creek State Park, WA, USA
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Portuguese-Style Mussel Stew

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Portugal
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California Mussel Shells on Kelp, Salt Creek
Recreational Area, Washington, USA
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Wild, Jamie &...
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Portuguese-Style Mussel Stew


The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant
by Judy Wicks and Kevin von Klause, 1998, Running Press

(Serves 6)

“We love hearty soups that double as one-dish meals. Dramatic in both presentation
and taste, this adaptation of a Portuguese classic is one of our favorites. Much of
its flavor comes from chorizo, a spicy pork sausage used in Spanish and Mexican
cuisines. Chorizo is readily available in most larger supermarkets and specialty
meat stores. As with all hearty, peasant-style cooking, the ingredients in this
soup [stew] can vary with your larder and preferences.”

1/4 cup olive oil
2 1/2 cups diced yellow onions
1/4 cup minced garlic
5 ounces chorizo sausage, sliced
1/2 cup sliced pepperoni
2 teaspoons sweet paprika
1/4 teaspoon hot red pepper flakes
2 bay leaves
1/2 cup dry white wine
1 can (26 ounces) plum, tomatoes, undrained
4 cups chicken stock
1 can (14 ounces) chickpeas (garbanzo
beans), rinsed and drained
4 cups lightly packed whole green kale leaves
1 1/2 pounds mussels, scrubbed and debearded *
1 teaspoon fresh lemon juice
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro leaves and stems
2 tablespoons chopped fresh Italian parsley

1. In a large, nonreactive stockpot set over medium heat, heat the olive
oil until it ripples. Add the onions and cook until soft, about 5 minutes.
Add the garlic and cook for 2 minutes. Add the chorizo and pepperoni
and cook 5 minutes. Stir in the paprika, pepper flakes, and bay leaves,
and cook for 1 minute. Pour in the wine and simmer until it is reduced
by half, about 2 minutes. Add the tomatoes and their juice, breaking
up the tomatoes with the back of a spoon. Stir in the chicken stock.
Reduce the heat to low and simmer for 20 minutes.
2. Add the chickpeas and kale, cover, and simmer for 10 minutes.
3. Add the mussels, cover, and simmer until they open, 4 to 6 minutes.
Discard any mussels that don’t open. Stir in the lemon juice, salt,
cilantro, and parsley leaves. Serve immediately in large bowls.

* Buying and cleaning mussels:  Make sure their shells are tightly closed or will close if tapped lightly with your finger. To clean, scrub them well under cold
running water with a stiff-bristled brush to remove all sand and grit. Discard
any mussels that won’t close or feel unusually heavy (they’re probably filled
with sand or mud).
To debeard them, grasp the bit of stringy fibers that protrudes from the shell
with your fingers and pull it off. Cover cleaned mussels with a damp cloth
and store for up to two days in the refrigerator.